Grilled Veggie Taco Bowl

Grilled Veggie Taco Bowl

  • Prepare: 30M
  • Cook: 10M
  • Total: 40M
Grilled Veggie Taco Bowl

Grilled Veggie Taco Bowl

Diets

  • Vegetarian
  • Gluten free

Ingredients

  • Produce

    • 2 handful Baby spinach
    • 2/3 cup Bell peppers, green and yellow red
    • 2/3 cup Black beans
    • 1 Cilantro
    • 1 Jalapeno, thin
    • 2/3 cup Mushrooms
    • 1/4 Red onion, thin
    • 1 Vine-ripened tomato
    • 2/3 cup Zucchini
  • Refrigerated

    • 1 Salsa baked tofu
  • Condiments

    • 2 tbsp Guacamole
    • 1 Lime juice, fresh wedges
    • 2 tbsp Salsa
    • 3 tbsp Taco sauce
    • 1 Taco sauce
  • Pasta & Grains

    • 1 1/3 cups White or brown rice, cooked
  • Baking & Spices

    • 1/4 tsp Salt
  • Snacks

    • 2 handfuls Tortilla chips
  • Dairy

    • 1/4 cup Daiya mozzarella
  • Time
  • Prepare: 30M
  • Cook: 10M
  • Total: 40M

Found on

Description

Your Guide to Living a Healthy, Balanced, & Compassionate Life!

A crispy-crunchy, amazingly flavourful, veggie-loaded taco bowl with all the fixins. Serves 2.

Ingredients

  • ⅔ cup zucchini, halved and sliced
  • ⅔ cup sliced bell peppers (red, green and yellow)
  • ¼ red onion, thin sliced
  • ⅔ cup sliced mushrooms
  • 1 handful baby spinach, roughly chopped
  • ¼ tsp salt
  • 1⅓ cups cooked white or brown rice
  • ⅔ cup black beans, rinsed and drained
  • 3 tbsp taco sauce
  • 1 vine-ripened tomato, chopped
  • 1 handful baby spinach, roughly chopped
  • 2-4 tbsp guacamole
  • 2-4 tbsp salsa
  • 2+ handfuls of tortilla chips
  • ¼ cup Daiya Mozzarella, Cheddar, or Pepperjack style shreds
  • fresh lime juice or wedges
  • extra taco sauce for drizzling
  • jalapeƱo, thin sliced
  • cilantro, chopped
  • salsa baked tofu

Directions

  • Combine cooked rice, rinsed black beans, and taco sauce in a microwave-safe container. Heat on high for 3-4 minutes or until hot.
  • Preheat grill or skillet (high heat). Spray with non-stick cooking spray or brush with vegetable oil (about 2-3 tsp.)
  • Cook bell pepper, red onion, and zucchini for about 4 min. Add mushrooms, sprinkle with salt and cook for another 5-6 minutes or until veggies are tender. Add spinach and cook until just wilted.
  • To serve: Scoop ¾ cup of rice and bean mixture into a bowl and add ½ of the grilled veggies. Top with a handful of fresh greens (iceberg lettuce or spinach), fresh chopped tomato, 2+ handfuls of crushed tortilla chips, 1-2 tbsp of guacamole, and 1-2 tbsp of salsa. Add any optional topping you desire (fresh cilantro, Daiya cheese, fresh lime juice, salsa baked tofu, extra taco sauce, etc.)
  • Serves: 2 servings
  • Prepare: 30 mins
  • Cook Time: 10 mins
  • TotalTime:
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Title:

Grilled Veggie Taco Bowl

Descrition:

Hello! Please allow me to introduce you to two of my newest food obsessions: Number 1: my brand spankin’ new George Foreman grill, and Number 2: Crispy-crunchy, amazingly flavourful, veggie-l…

Grilled Veggie Taco Bowl

  • Produce

    • 2 handful Baby spinach
    • 2/3 cup Bell peppers, green and yellow red
    • 2/3 cup Black beans
    • 1 Cilantro
    • 1 Jalapeno, thin
    • 2/3 cup Mushrooms
    • 1/4 Red onion, thin
    • 1 Vine-ripened tomato
    • 2/3 cup Zucchini
  • Refrigerated

    • 1 Salsa baked tofu
  • Condiments

    • 2 tbsp Guacamole
    • 1 Lime juice, fresh wedges
    • 2 tbsp Salsa
    • 3 tbsp Taco sauce
    • 1 Taco sauce
  • Pasta & Grains

    • 1 1/3 cups White or brown rice, cooked
  • Baking & Spices

    • 1/4 tsp Salt
  • Snacks

    • 2 handfuls Tortilla chips
  • Dairy

    • 1/4 cup Daiya mozzarella

The first person this recipe

ilovevegan.com

ilovevegan.com

467 0

Found on ilovevegan.com

I LOVE VEGAN

Grilled Veggie Taco Bowl

Hello! Please allow me to introduce you to two of my newest food obsessions: Number 1: my brand spankin’ new George Foreman grill, and Number 2: Crispy-crunchy, amazingly flavourful, veggie-l…